Description:

Enjoy brewing this flavorful gluten-free beer at home with a grain bill built around gluten-free malts and a hop schedule tailored for balance and aroma. Ideal for gluten-free beer homebrewers ready to try bold new styles. Stuart Cole has already raised the bar to stratospheric highest so I’ll do my best to ride his coat tails. My mind has been transported to the land of Czech Pilsner. Here’s an quick overview of my ‘Passport To Prague’ Czech Pilsner using limited release liquid yeast propagated on a non-barley medium:

Us gluten free brewers know a thing or two about breaking new ground and trailblazing new paths. Such is also the path of Josef Groll, who in the 1830’s became the brewer that popularized the worlds first pale lager using bottom-fermenting yeast. Brewed in Pilsen, Czech Republic a short 90km from Prague, this pale lager style took ahold of the brewing world and is still one of the most brewed styles in across the globe. Prost!

Ingredients:

• FERMENTABLES:
• 5 lb - Pale Millet Malt (38.5%)
• 1 lb - Munich Millet Malt (7.7%)
• 1 lb - Vienna Millet Malt (7.7%)
• 2 lb - Biscuit 4L Rice Malt (15.4%)
• 2 lb - Rice Hulls (15.4%)
• 1 lb - Caramel Buckwheat Malt (7.7%)
• 1 lb - US - Maltodextrin (7.7%)
• HOPS:
• 5 oz - Saaz, Type: Pellet, AA: 4.5
• OTHER INGREDIENTS:
• 1 each - Whirlfloc
• 2 tsp - Beer Nutrient
• ENZYMES:
• 11 ml - Ondea Pro, Time: 120 min, Type: Water Agt, Use: Mash
• 20 ml - Ceremix Flex, Time: 120 min, Type: Water Agt, Use: Mash
• YEAST:
• Propagate Labs - Andechs Lager (GF liquid)
• Starter: No
• Form: Liquid
• Attenuation (avg): 75%
• Flocculation: High
• Optimum Temp: 50 - 55 F
• Fermentation Temp: 54 F
• Pitch Rate: 1.5 (M cells / ml / deg P)

Beer Profile

Original Gravity: 1.053
Final Gravity: 1.013
Alcohol by Vol: 5.2%
Color SRM: 5.8
Bitterness IBU: 49.2
Recipe Type: all-grain
Yield: 5.0 Gallons

Procedure:

Source: Shared with permission by Cale Baldwin